Lunch: Potted Cheddar and Beer Spread

The flavors in this recipe were borrowed from the famous dish Welsh Rabbit, where Cheddar cheese and beer are melted together and served over toast. Include some nice biscuits with this, such as water crackers or plain flatbread crisps. Do-ahead: up to 3

Ingredients

1 1/2 lb. extra-sharp Cheddar cheese
1 can beer
6 tbsp. margarine or butter
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
.13 tsp. ground red pepper (cayenne)
.13 tsp. ground nutmeg

Instructions

In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
In food processor with knife blade attached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
Pack cheese into crocks or decorative airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.

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